This is a family staple – my mom used to make it (a little differently) when I was a kid, I make it for my kids, and my grown daughter makes it for herself and her boyfriend. I think we each put our own touch to it.
This is absolutely an Americanized version of goulash – it’s nothing like the Hungarian kind. I’m not even sure why we call it goulash, except for the paprika. It does make a great budget-stretcher, though – I’ve made with as little as a quarter pound of meat and no one complained.
This also freezes well and makes terrific leftovers.
1 lb extra lean ground beef
2 cloves garlic, minced
1 small onion, chopped fine
2 Tbs paprika
1 tsp oregano
15 oz can crushed tomatoes
15 oz can diced tomatoes
1/2 lb bite-sized pasta (I usually use shells or macaroni)
Brown the ground beef over medium-high heat, breaking it up with a wooden spoon while it cooks. Remove any grease with a spoon and blot the meat with a paper towel, or rinse the meat under hot water in a fine mesh strainer. Return the meat to the pan and reduce the heat to medium. Add the garlic, onion, paprika and oregano, and cook and stir until the vegetables are translucent. Add both cans of tomatoes, stir, and reduce to a simmer.
While the sauce simmers, boil the pasta until done. Drain and mix with the sauce.
Nutrition (per serving): 225 calories, 95 calories from fat, 10.4g total fat, 39.1mg cholesterol, 179.6mg sodium, 559.2mg potassium, 19.6g carbohydrates, 3.3g fiber, <1g sugar, 14.5g protein.
Oh, and for a laugh: After dinner, the kids asked if they could have dessert, and I told them they could each have 3 small chocolates. And then I said, facetiously, “There’s more broccoli, if anyone wants that for dessert instead.”Both of my boys started to put their chocolate back! I let them have both.